Directions:
- In a Dutch oven over medium heat, saute onion, celery and mushrooms in butter until tender.
- Stir in rice, parsley, boullion and water. Bring to a boil.
- Reduce heat; cover and simmer until rice is tender, about 25 minutes.
- Add soup, sour cream and curry powder; mix well. Fold in chicken.
- Spoon into a greased 2 qt baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 50 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 199.03 Kcal (833 kJ) | ||
| Calories from fat | 77.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.64g | 13% | |
|---|---|---|---|
| Cholesterol | 23.41mg | 8% | |
| Sodium | 278.87mg | 12% | |
| Potassium | 196.93mg | 4% | |
| Total Carbs | 23.96g | 8% | |
| Sugars | 1.13g | 5% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 6.53g | 13% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 1.5mg | 8% | |
| Calcium | 121.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 120.87 Kcal (506 kJ) | ||
| Calories from fat | 47.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.24g | 13% | |
|---|---|---|---|
| Cholesterol | 14.22mg | 8% | |
| Sodium | 169.37mg | 12% | |
| Potassium | 119.6mg | 4% | |
| Total Carbs | 14.55g | 8% | |
| Sugars | 0.69g | 5% | |
| Dietary Fiber | 0.61g | 4% | |
| Protein | 3.96g | 13% | |
| Vitamin C | 1.1mg | 3% | |
| Iron | 0.9mg | 8% | |
| Calcium | 73.6mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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